Mediterranean Chicken Orzo

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Cuisine
    • Mediterranean
  • Course
    • Main Course


  • 2 tablespoons olive oil
  • 1 lb chicken breasts sliced thin + pounded
  • 1 1/2 cup whole wheat orzo (dry)
  • 1/2 tablespoon garlic minced
  • 1.5 cup grape tomatoes halved
  • 1/2 cup kalamata olives pitted + sliced into small pieces
  • 1/4 cup white wine
  • 1 cup spinach chopped
  • 1/4 cup pine nuts (optional if nut free)
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 cup feta
  • 1/4 teaspoon red pepper flakes



Bring a small pan of water to a boil. Cook orzo per directions.


While orzo is cooking, on a separate large skillet or pan heat 1 tablespoons olive oil. 


Add chicken to the heated pan and cook until it is golden brown, about 5-7 minutes on each side. Remove from pan and set off to the side.


Once chicken has been removed from the pan. Make sure to keep oil/grease in pan. Add additional tablespoon olive oil to the pan and heat. 


Stir in garlic and cook over medium heat for 1 minute. Stir in cherry tomatoes and white wine. Cook on high until tomatoes are soft soft + wine begins to reduce (approximately 5 minutes)

Once tomatoes are cooked, stir in cooked orzo, kalamata olives, spinach, spices and pine nuts together in the pan. Toss until combined.

Serve the chicken on top of the orzo, garnish with feta + enjoy!


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